| Perhaps you're wondering what makes that wine | | | | Merlot, have more tannins, but not as much as |
| you're holding red, or maybe you are a first time | | | | full-bodied wines. This last type of wine will feel |
| wine drinker, and have absolutely no idea what | | | | more like milk in the mouth; full-bodied wines have |
| you could be getting yourself into. Well, right now | | | | the most tannins, and often the most alcohol |
| we are going to impart some of the basics of | | | | content. |
| wine upon you. | | | | Wine has to breathe while you drink it. The |
| First things first: why is red wine red? The color | | | | process of "letting wine breathe" literally means |
| of the wine comes from many different grape | | | | exposing it to air before and while you drink it. |
| varieties, each having a different color. The | | | | The wine will taste better if you remember to do |
| grapes red wine is made from range from a deep | | | | this: the wine molecules will start mixing with the |
| red, purple or even blue. Grape-skins can be held | | | | air, making it taste better, and easier to smell. So |
| responsible for the color of the wine: the skins are | | | | how do you let your glass of red wine breathe? |
| in contact with the inner grape, including the juice | | | | Pour it into an oval-shaped glass, or a glass with |
| during the fermentation process, which causes the | | | | adequate surface area. Don't be afraid to swish |
| diffusion of color. Each wine has a particular color, | | | | the glass around a little bit, either. Keep in mind |
| which depends on the grape used and the length | | | | most red wines are best served around sixty |
| of time the skin's pigmentation is in contact with | | | | degrees Fahrenheit: if served too cold, the wine |
| the juice. | | | | will taste bitter, if served too warm, the taste of |
| Let's talk about tannins. Tannins are defined as a | | | | alcohol will be more prevalent. |
| wine's "pucker power." Most younger red wines | | | | Look for some of the items discussed above the |
| have more tannin then well-aged wines, seeing as | | | | next time you site down with a glass of red wine. |
| they haven't had time to soften with age. It's | | | | Observe the color, note the type of body you |
| safe to say that red wines are described by their | | | | taste in your mouth, and see if you can smell |
| body-type, which is usually caused by the amount | | | | some of the flavors. Remember these little tips |
| of puckering up the drinker will be doing (yes, that | | | | before downing that glass of red wine, and |
| means you!). Light-bodied wines have fewer | | | | remember to drink safely and keep a sound head |
| tannins present, and these will feel more like | | | | on your shoulders. |
| water in the mouth. Medium-bodied wines, like | | | | |